Tegole Valdostane – The Thin Biscuit from the 1930s

Simple, fragrant, and irresistible: tegole valdostane are among the most iconic sweets of the Aosta Valley. Their story begins in the early 1930s, when the Boch pastry chefs, after a trip to Normandy, brought back the recipe for French tuilesand adapted it to local tastes.

Since then, these thin wafers have become a symbol of Valdostan pastry, appreciated not only in the region but throughout Italy. In Aosta and nearby towns, they remain a classic choice for breakfast, afternoon snacks, or as a refined accompaniment to coffee.

Why They're Called “Tegole”

The name comes from their distinctive shape, which resembles the slate roof tiles typical of Valdostan architecture. To achieve the traditional curve, the biscuits are placed over a rolling pin right after baking—a simple gesture that gives them their signature look.

Genuine Ingredients and Preparation

The original recipe is as simple as it is delicious. Just a few ingredients are needed: egg whites, sugar, hazelnut flour, almond flour, and butter.

After whipping the egg whites, they’re mixed with sugar and flours until a smooth, fairly liquid batter forms. Once spread on a baking tray and cooked, the result is a thin, crispy, and crumbly biscuit that blends the sweetness of almonds with the slightly woody flavor of hazelnuts.

How to Enjoy Them Best

Tegole valdostane are versatile and perfect for any time of day. You can:

• Dip them in milk or tea for breakfast
• Serve them with vanilla Chantilly cream for an elegant snack
• Pair them after a meal with a glass of dry white wine, which complements the nutty notes

In recent years, tradition has made room for more indulgent versions: chocolate-covered tegole, now widely available in pastry shops and specialty stores.